State diagram of freeze-dried garlic powder by differential scanning calorimetry and cooling curve methods

M. Shafiur Rahman, Shyam S. Sablani, N. Al-habsi, S. Al-maskri, R. Al-Belushi

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

The state diagram of freeze-dried garlic powder was developed using freezing curve, glass transition line, and maximal-freeze-concentration condition. Freezing points of garlic powder were measured by differential scanning calorimetry (DSC) and the cooling curve method, whereas glass transitions were measured by DSC. The freezing curve and glass transition line were modeled using the Clausius-Clapeyron equation, adjusted with unfreezable water, and the Gordon-Taylor model, respectively. Maximal-freeze-concentrated condition was found as Xw' (characteristic water content)= 0.82 [Xs'(characteristic solids content)= 0.18] with the characteristic temperature of glass formation being TXg' (characteristic glass transition)= -38.6 °C and TXm '(characteristic end point of freezing)= -26.0 °C. Other characteristic glass transitions Tg'' and Tg''' equal to -29.3 °C and -48.6°C, respectively.

Original languageEnglish
Pages (from-to)E135-E141
JournalJournal of Food Science
Volume70
Issue number2
DOIs
Publication statusPublished - 2015

Fingerprint

glass transition
Garlic
Differential Scanning Calorimetry
garlic
differential scanning calorimetry
Powders
Glass
powders
cooling
Freezing
freezing point
freezing
methodology
Water
glass
water content
Temperature
temperature
water

Keywords

  • Cooling curve
  • Differential scanning calorimetry (DSC)
  • Freezing point
  • Garlic
  • Glass transition
  • Maximalfreeze-concentration condition

ASJC Scopus subject areas

  • Food Science

Cite this

State diagram of freeze-dried garlic powder by differential scanning calorimetry and cooling curve methods. / Shafiur Rahman, M.; Sablani, Shyam S.; Al-habsi, N.; Al-maskri, S.; Al-Belushi, R.

In: Journal of Food Science, Vol. 70, No. 2, 2015, p. E135-E141.

Research output: Contribution to journalArticle

@article{a4353fee6d554925a7d4d72e3aa5c758,
title = "State diagram of freeze-dried garlic powder by differential scanning calorimetry and cooling curve methods",
abstract = "The state diagram of freeze-dried garlic powder was developed using freezing curve, glass transition line, and maximal-freeze-concentration condition. Freezing points of garlic powder were measured by differential scanning calorimetry (DSC) and the cooling curve method, whereas glass transitions were measured by DSC. The freezing curve and glass transition line were modeled using the Clausius-Clapeyron equation, adjusted with unfreezable water, and the Gordon-Taylor model, respectively. Maximal-freeze-concentrated condition was found as Xw' (characteristic water content)= 0.82 [Xs'(characteristic solids content)= 0.18] with the characteristic temperature of glass formation being TXg' (characteristic glass transition)= -38.6 °C and TXm '(characteristic end point of freezing)= -26.0 °C. Other characteristic glass transitions Tg'' and Tg''' equal to -29.3 °C and -48.6°C, respectively.",
keywords = "Cooling curve, Differential scanning calorimetry (DSC), Freezing point, Garlic, Glass transition, Maximalfreeze-concentration condition",
author = "{Shafiur Rahman}, M. and Sablani, {Shyam S.} and N. Al-habsi and S. Al-maskri and R. Al-Belushi",
year = "2015",
doi = "10.1111/j.1365-2621.2005.tb07086.x",
language = "English",
volume = "70",
pages = "E135--E141",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "2",

}

TY - JOUR

T1 - State diagram of freeze-dried garlic powder by differential scanning calorimetry and cooling curve methods

AU - Shafiur Rahman, M.

AU - Sablani, Shyam S.

AU - Al-habsi, N.

AU - Al-maskri, S.

AU - Al-Belushi, R.

PY - 2015

Y1 - 2015

N2 - The state diagram of freeze-dried garlic powder was developed using freezing curve, glass transition line, and maximal-freeze-concentration condition. Freezing points of garlic powder were measured by differential scanning calorimetry (DSC) and the cooling curve method, whereas glass transitions were measured by DSC. The freezing curve and glass transition line were modeled using the Clausius-Clapeyron equation, adjusted with unfreezable water, and the Gordon-Taylor model, respectively. Maximal-freeze-concentrated condition was found as Xw' (characteristic water content)= 0.82 [Xs'(characteristic solids content)= 0.18] with the characteristic temperature of glass formation being TXg' (characteristic glass transition)= -38.6 °C and TXm '(characteristic end point of freezing)= -26.0 °C. Other characteristic glass transitions Tg'' and Tg''' equal to -29.3 °C and -48.6°C, respectively.

AB - The state diagram of freeze-dried garlic powder was developed using freezing curve, glass transition line, and maximal-freeze-concentration condition. Freezing points of garlic powder were measured by differential scanning calorimetry (DSC) and the cooling curve method, whereas glass transitions were measured by DSC. The freezing curve and glass transition line were modeled using the Clausius-Clapeyron equation, adjusted with unfreezable water, and the Gordon-Taylor model, respectively. Maximal-freeze-concentrated condition was found as Xw' (characteristic water content)= 0.82 [Xs'(characteristic solids content)= 0.18] with the characteristic temperature of glass formation being TXg' (characteristic glass transition)= -38.6 °C and TXm '(characteristic end point of freezing)= -26.0 °C. Other characteristic glass transitions Tg'' and Tg''' equal to -29.3 °C and -48.6°C, respectively.

KW - Cooling curve

KW - Differential scanning calorimetry (DSC)

KW - Freezing point

KW - Garlic

KW - Glass transition

KW - Maximalfreeze-concentration condition

UR - http://www.scopus.com/inward/record.url?scp=84913620854&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84913620854&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.2005.tb07086.x

DO - 10.1111/j.1365-2621.2005.tb07086.x

M3 - Article

VL - 70

SP - E135-E141

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 2

ER -